High-End Toast

High-End Toast
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Ingredients
  1. Start with good bread – sourdough, sliced
Topping One
  1. Roasted Squash with chilli and olive oil
  2. 1 acorn squash, sliced into 8 wedges
  3. 1 tablespoon butter
  4. salt and pepper to taste
  5. pinch red pepper flakes
  6. sprouts to garnish
Topping Two
  1. Roasted eggplant with dukkah
  2. 1 eggplant
  3. 2-3 tablespoons sour cream or greek yogurt
  4. 1 tablespoon pomegranate molasses *available at Middle Eastern grocery stores
  5. 1 teaspoon honey
  6. ½ tsp cumin
  7. salt and pepper to taste
  8. Dukkah to garnish, see recipe below
Dukkah (Doo-Ka) *This recipes makes 2 1/4 cups
  1. 1/2 cup hazelnuts, or almonds, walnuts, cashews… whatever you have available.
  2. 1/4 cup sesame seeds
  3. 1/4 cup coriander seeds
  4. 2 tbsp cumin seeds
  5. 1/2 teaspoon both sea salt and freshly ground black pepper
  6. Toast nuts and seeds in separate batches. Let cool completely.
For Topping One
  1. Heat oven to 400F. Toss squash in a roasting pan with olive oil, salt and pepper. Roast until cooked through, about 20 minutes. Scoop flesh into a bowl and smash with a masher. Add butter, chili flakes, salt, pepper.
  2. Either fry or toast the bread. If toasting, drizzle toasted with olive oil and rub with a cut piece of garlic. If frying, heat a swirl of olive oil in a fry pan over medium heat and add a piece of sliced garlic. Fry bread on each side until golden. Spoon squash onto toast. Top with sprouts.
For Topping Two
  1. Place the eggplant directly over the flame – either on the barbecue or right over a gas range top. Rotate eggplant as it blisters. Roast until eggplant is soft all the way through and charred. Cool slightly, then cut in half and scoop flesh into a bowl. Don’t worry if bits of charred skin sneak in. Add sour cream or yogurt, molasses, honey and cumin. Add salt and pepper to taste. Either fry or toast the bread. If toasting, drizzle toasted with olive oil and rub with a cut piece of garlic. If frying, heat a swirl of olive oil in a fry pan over medium heat and add a piece of sliced garlic. Fry bread on each side until golden. Top with eggplant and garnish with dukkah.
For Dukkah
  1. Combine all ingredients in a mortar and pestle, or a food processor. The mixture may be fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste.
  2. Store in an airtight container in the refrigerator. Use any remaining dukkah on grilled meat, fish, boiled eggs, in sandwiches, sprinkled over salads…
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